Therefore, I have been trying to dream up all kinds of concoctions, (some fairly inedible I'm sure) but eventually...that EUREKA moment!!! The Molten Mint Meringue is born...its the long lost triplet of M and M, a devilish delight, appearing pale and uninteresting on the outside but bursting with gooey, minty, chocolatey, marshmallowy, sweet lushness on the inside. Don't believe me? Check out the interior! Green enough for you Chele?
2 free range egg whites
1/4 tsp cream of tartar
1/3 tsp vanilla paste
110g caster sugar (white is best, though I used golden here)
1 large bar of mint chocolate (I used the bubbly one)
Green gel food colouring ( a smidgen of)
1. Pre heat the oven to 130C fan. Line a baking tray with baking paper.
2. Separate the eggs and put the whites into a bowl, whisk the whites (use either an electric hand mixer or a stand mixer) until stiff peaks start to form. Add the cream of tartar and the vanilla paste, and a small amount of the green food gel (off the end of a cocktail stick), mix again then add the caster sugar a tablespoon at a time until the mix is thick and glossy and holds peaks.
3. Take the mint chocolate bar and chop roughly on a chopping board. Add this to the meringue mix and fold in gently, make sure all the chocolate/mint bar is covered in meringue.
4. Take a tablespoon and put dollops of the meringue onto the baking sheet (I made mine quite big and made 8 from this mix), form into rounds but do not worry too much about a perfect shape.
5. Bake for 30 minutes, remove from the oven, then carefully remove from the baking tray and allow to cool on a wire rack.
You can keep these in an airtight container after cooling, but I'll be very surprised if they make it that far. If you love the taste of mint chocolate you will LOVE these! If you love meringues you will love them too, its a win win!
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